leg of lamb is my fav on smoker
Lots of good advice here. Nothing takes the smoke like lamb. It is awesome. Bone it out, you can then leave it whole or take the hind end off as a roast for another time. Rub salt, pepper, rosemary, oil and garlic inside and out. Roll up with butcher twine. Can't go wrong. Do not not not over cook.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
some say he's dead...some say he never will be.